Chef John

530 RECIPES

30+ years of experience in the culinary industry

Chef John’s Cooking Class | Kelp Fish Soup

PREMIUM

This broth is so easy to make and comforting to eat that it will be your favorite dish to cook. The aroma of the freshly cooked fish in warm chicken broth is hard to resist.

CUISINES: Chinese
LEVEL: EASY
SERVING: 2 People
TIME: 25 min
COOKING TIME: 15 min
INGREDIENTS:
  • 2 slices Bass fillet
  • 【Marinade】
  • ¼ tsp Salt
  • 1 tbsp Egg white
  • 1 tbsp Corn starch
  • 1 tsp Cooking oil
  • 【For Blanching Fish】
  • tsp Salt
  • 【Cook The Soup】 ㅤㅤ ㅤㅤ
  • ½ Qt Water
  • ½ Qt Chicken broth
  • 3 oz. Beech mushroom
  • 1 oz. Wakame
  • 2 tbsp Japanese miso
  • 1 tsp Shaoxing wine
  • ¼ tsp White pepper
  • ¼ tsp Salt
  • 1 tsp Sesame oil
  • ½ cup Cilantro
DIRECTIONS:
Step 1
Step 1
Step 1
Chop cilantro. Soak wakame in water for 10 -15 minutes, then drain.
Step 2
Step 2
Step 2
Cut the bass fillet along the middle line. Then slanting knife at 30-40 degrees, cut the fillet into slices.
Step 3
Step 3
Step 3
In a bowl, combine fish pieces, salt, egg white, cornstarch, and oil then mix completely
Step 4
Step 4
Step 4
In a pot, bring enough water to a boil, add a pinch of salt and fish, and gently stir a few times. Let it cook for 1-2 minutes before removing from the pot when the fish changes color.
Step 5
Step 5
Step 5
In a pot, add chicken broth and bring to a boil. Add Beech Mushroom,wakame, Japanese miso, cooking wine, white pepper, and salt.
Step 6
Step 6
Step 6
Bring to a boil again, then add fish. Gently stir once, then add sesame oil.
Step 7
Step 7
Step 7
Place the choped cilantro in the serving bowl. Add the fish soup to the bowl and serve.
Step 8
Step 8
Step 8
Enjoy!